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Warm up with this delicious pumpkin curry soup made with creamy coconut milk. Perfect for a chilly fall evening, this recipe is easy to make and full of satisfying flavors.

Pumpkin curry soup garnished with sesame seeds and drizzle of coconut milk in a gray and white bowl

Soup season is one of my favorites, because it gives me unrestricted access to enjoy bread along side it. Soup is just a vehicle for dunking giant crusty rolls and pieces of sourdough into. Am I right?

Why I Love This Recipe

This recipe is a warm and cozy hug in soup form! The warm flavors from the curry, roasted tomato, garlic, ginger, all create a comforting dish to serve on those cold fall and winter days. The ingredients and tools here are simple and easy to find, making an everyday elevated dish in just 30 minutes. 

Pumpkin curry soup garnished with sesame seeds and drizzle of coconut milk in a gray and white bowl

Ingredients for Curried Pumpkin Soup

​Below are the ingredients for pumpkin curry soup. You can mix and match flavor profiles to create your own custom flavored soup! 

  • Canned Pumpkin Puree – not pumpkin pie filling
  • Yellow Onion, or Sweet Yellow Onion
  • Olive Oil – or ghee
  • Ginger Root
  • Red Thai pepper – optional
  • Lemongrass Paste – optional
  • Garlic
  • Curry Powder
  • Salt and Black Pepper
  • Onion Powder
  • Dried Basil
  • Sun Dried Tomatoes
  • Full FatCoconut Milk
  • Chicken Broth – or vegetable broth to make it vegetarian or vegan friendly
  • Fresh Cilantro

How To Make Pumpkin Curry Soup

Tools for Making Pumpkin Curry Soup

The tools here are really pretty simple, but using the tools below will help make this a success.

  • Dutch Oven – I’m a cast iron queen afterall! Using a Dutch oven will help brown your vegetables and develop peak flavors for this recipe. If you don’t have a Dutch oven, a heavy bottom pot will be helpful. You just don’t want your vegetables to burn!
  • Immersion Blender – if you don’t have one to blend in your Dutch Oven, then a standard blender will work just fine! It just means less dishes. 
Pumpkin curry soup garnished with sesame seeds and drizzle of coconut milk in a gray and white bowl

Instructions to Make Soup

  1. Heat your Dutch oven over medium high heat. When heated, add in olive oil or ghee. Sautee onions until they become transluscent. Add in sun dried tomatoes (or tomato paste), garlic, ginger, red pepper, lemongrass (optional) curry powder, onion powder, dried basil, and stir to combine. Allow the flavors to bloom for about 1 minute, or until they are very fragrant. 
  2. Add in pumpkin puree and stir to combine. Bring to a simmer. Slowly stir in chicken broth. Adjust salt and pepper as needed. 
  3. Allow to simmer for 15-20 min to allow flavors to meld. Adjust salt and pepper to taste, if needed. 
  4. Use an immersion blender, or ladle soup into a blender, and blend until smooth. 
  5. Stir in coconut milk at the end. 
  6. Serve with toasted and garlic buttered naan bread, Top with chopped cilantro, and a drizzle of coconut milk. 

Easy Substitutions For This Recipe

Want to make it vegan?

Sure! Use vegetable broth (or vegetable stock) and ghee or olive oil to make this soup vegan friendly.

Can I use coconut cream instead of coconut milk?

I prefer full fat coconut milk in this recipe. Coconut cream does not work as well given the higher fat content. 

Can I freeze this soup?

Yup! If you have leftover soup, go for it! 

But, I recommend making this soup to freeze for later if you meal prep, leave the coconut milk out. Freeze in freezer-safe airtight containers. When reheating, then add in the coconut milk to avoid separating. 

What else can I add to this soup to customize it?

  • Thai Red Curry Paste
  • Lime zest or lime juice
  • Use Butternut Squash instead of pumpkin puree
  • Mix and match spices to create a custom flavor
Pumpkin curry soup garnished with sesame seeds and drizzle of coconut milk in a gray and white bowl

Tools To Make This Recipe

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More Inspired Homemade Recipes To Try

Curried Turkey Pot Pie

Coconut Curry Baked Salmon

Tuscan Bean Soup

White Bean Chicken Chili Verde

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Pumpkin Curry Soup

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  • Author: Megan Keno
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Cast Iron
  • Cuisine: Indian
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 1 can (15 oz) Canned Pumpkin Puree – not pumpkin pie filling
  • 1 Medium Yellow Onion, or Sweet Yellow Onion, diced
  • 2 Tbsp Olive Oil – or ghee
  • 2 tsp Ginger Root
  • 1 Red Thai pepper, minced – optional
  • 1 – 1 1/2 tsp Lemongrass Paste – optional
  • 3 cloves Garlic, minced
  • 2 Tbsp Curry Powder
  • Salt and Ground Black Pepper, to taste
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Basil
  • 3 Tbsp Sun Dried Tomatoes, minced
  • 1 cup Full Fat Coconut Milk
  • 3–4 cups Chicken Broth – or vegetable broth to make it vegetarian or vegan friendly – adjust to desired thickness
  • Fresh Cilantro, minced for ganish.

Instructions

  1. Heat your Dutch oven over medium high heat. When heated, add in olive oil or ghee. Saute onions until they become translucent. Add in sun dried tomatoes (or tomato paste), garlic, ginger, red pepper, lemongrass (optional) curry powder, onion powder, dried basil, and stir to combine. Allow the flavors to bloom for about 1 minute, or until they are very fragrant.

  1. Add in pumpkin puree and stir to combine. Bring to a simmer. Slowly stir in chicken broth. Adjust salt and pepper as needed.

  1. Allow to simmer for 15-20 min to allow flavors to meld. Adjust salt and pepper to taste, if needed.

  1. Use an immersion blender, or ladle soup into a blender, and blend until smooth.

  1. Stir in coconut milk at the end.

  1. Serve with toasted and garlic buttered naan bread, Top with chopped cilantro, and a drizzle of coconut milk.